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Easy Chicken Curry Pot Pie With Puff Pastry

Easy Chicken Curry Pot Pie with Puff Pastry. Imagine the magic when classic comfort food embraces bold, aromatic flavors. The ultimate fusion dish is Easy Chicken Curry Pot Pie with Puff Pastry. By infusing the traditional chicken pot pie with curry's rich, spicy essence, we elevate it to new heights.
Course Dinner Lunch
Cuisine Indian
Keyword chicken curry pot pie
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12

Ingredients

Chicken Curry

  • 2lb diced chicken breast (2-3 chicken breast)
  • 2- tablespoons of vegetable oil
  • One medium onion, finely chopped
  • 3- cloves garlic, minced
  • 1/4-inch ginger, minced
  • 1/2 cup carrots, finely diced
  • 1/2 cup potatoes, finely diced
  • 1- tablespoons of curry powder
  • 1/2 -teaspoon cumin seeds
  • 1/2 black mustard seeds (optional)
  • 1/2- teaspoon turmeric
  • 1/2- teaspoon chili powder
  • 1 cup chicken broth or water
  • 1/4- cup frozen peas
  • Salt and pepper to taste
  • Two tablespoons chopped fresh cilantro (optional)

For the Puff Pastry:

  • 3-4 sheets of store-bought puff pastry thawed according to package instructions.
  • One egg, beaten (for egg wash)
  • 1 cup diced tomatoes
  • 1/2 cup cold butter cut into cubes
  • Cooking spray or butter to grease the muffin pan 

Instructions

Chicken Curry

  • Heat the oil over medium heat in a large skillet or frying pan. Add the cumin seeds, black mustard seeds, and chopped onion, and sauté for 3-4 minutes or until onions become translucent.
  • Add minced garlic and ginger and cook for another 2 minutes.
  • Add diced chicken, carrots and potatoes. Cook for about 3-4 minutes.
  • Add the curry powder, turmeric, and chili powder to the skillet. Stir well to coat the chicken and vegetables with the spices.
  • Cook for another 5 minutes.
  • Pour chicken broth or water. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes or until the vegetables are tender and the sauce thickens. Add more chicken broth if it gets too thick.
  • Add frozen peas and cook for 2-3 minutes—season with salt and pepper to taste. If desired, sprinkle fresh cilantro over the mixture for added flavor.

Prepare the Pie Crust:

  • Preheat the oven to 350°F
  • Unroll the thawed puff pastry dough onto a clean, floured surface when fully thawed.
  • Use a 4-inch and 3-inch round cookie cutter to cut circles from the dough. You should get about 12 rings for the bottom and 12 for the top.

Assemble the Pot Pies:

  • Grease the muffin pan with butter or cooking spray.
  • Carefully press each 4-inch dough circle into the greased muffin cups, forming the bottom and sides of the pot pie crusts.
  • Fill each dough-lined muffin cup with the prepared chicken curry filling, a few pieces of diced tomato, and a little cold butter.
  • Brush each 3-inch pie top with egg wash.
  •  Place the top piece over each muffin cup , and gently press the edges of the top and bottom crust together to seal the pies. Crimp the edges with your fingers.
  •   Make a small slit in the top crust for steam to escape.
  • Brush each pie with egg wash.
  • Roll a small piece of dough into a ball-shaped with leftover puff pastry dough and stick it on top of the pie with egg wash to make a handle. ( Need 12 balls)

Bake the Pot Pies

  • Place the chicken curry pot pies in the oven and bake for 20-25 minutes until the crust is golden.
  • Carefully remove the chicken curry pot pies from the oven and allow them to cool about 3-4 before serving.